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Recipe Step by Step
01
DARK CHOCOLATE MARSHMALLOW
225g Caster sugar
95g Water
12g Gelatine powder
65g Water (to rehydrate the gelatine)
130g Egg whites
100g GUANAJA 70% chocolate
10g Cocoa powder
Preparation time: 15 minutes
Leave to sit for: 12 hours at 16°C
Dissolve the gelatine powder in cold water.
Cook the sugar and water at 110°C.
Add the melted gelatine and combine with the beaten egg whites.
Beat at a constant medium speed until firm.
When the marshmallow is still warm, use a spatula to stir in the melted GUANAJA 70% chocolate and the cocoa powder.
When the mixture reaches 45/50°C, pour it into a piping bag without
a nozzle and pipe it into the “bear cubs” silicone mould greased with
grape seed oil. Leave to set for 12 hours.
Leave to sit for: 12 hours at 16°C
Dissolve the gelatine powder in cold water.
Cook the sugar and water at 110°C.
Add the melted gelatine and combine with the beaten egg whites.
Beat at a constant medium speed until firm.
When the marshmallow is still warm, use a spatula to stir in the melted GUANAJA 70% chocolate and the cocoa powder.
When the mixture reaches 45/50°C, pour it into a piping bag without
a nozzle and pipe it into the “bear cubs” silicone mould greased with
grape seed oil. Leave to set for 12 hours.
02
TEMPERED CHOCOLATE OR INSPIRATION
Preparation time: 20 minutes
Melt the chocolate or the Inspiration at 45°C, then temper it using the seeding method.
Coat the marshmallows with the seeded and tempered couverture.
* Check out the chef’s tip to see how to temper your couverture using the seeding technique
Melt the chocolate or the Inspiration at 45°C, then temper it using the seeding method.
Coat the marshmallows with the seeded and tempered couverture.
* Check out the chef’s tip to see how to temper your couverture using the seeding technique